Slow Cooker Maple Mustard Corned Beef
127 CommentsUpdated Mar 12, 2026
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This easy Slow Cooker Maple Mustard Corned Beef combines ingredients that yield a delicious homemade mustard glaze and fork tender beef, which is perfect for a change of pace on St. Patrick’s Day (or any other day!).
For the last few years, I’ve made a standard Corned Beef and Cabbage meal. Though that meal turns out great, I really wanted to step this meal up a notch. The first thing I did differently was to ditch that pickling seasoning packet that comes with the corned beef and add totally different flavors.
Recipe Ingredients
- Corned Beef: For this recipe, I use a 3 lb. flat-cut corned beef roast. Remember to ditch the spice packet. If you are looking for a classic recipe, try my crockpot corned beef and cabbage.
- Cooking Oil: For searing the beef prior to slow cooking it.
- Maple Syrup – The star of the show! You can use pancake syrup (that’s what I use!) It really goes well with the salty corned beef.
- Yellow Mustard – This is standard yellow mustard, trust me it tastes great in this meal.
- Other Seasonings – Black pepper, and two minced garlic cloves, are all the other flavors needed for this tasty recipe.
- {The full recipe is in the recipe card below the images}
Variations
This recipe is wonderful as is, but if you want to make few tweaks, here are my top suggestions.
- Any cut of corned beef works well for this recipe. Use what is on sale, as it can get pricey.
- Instead of yellow table mustard, you can use Dijon mustard or whole-grain mustard.
- Carrots can be added to the crockpot as well, for they taste great with the sweet maple mustard sauce.
- You can replace the maple syrup for brown sugar.
Step-by-Step Directions
- Mix together the sauce ingredients. Set aside.
- Brown the corned beef on all sides. And add it to the slow cooker.
- Pour the maple-mustard mixture over the corned beef. Place the lid on the slow cooker.Cook for 7 hours on LOW.
- Serve and enjoy.
My Serving Suggestions
I still treat this meal as a special St. Patrick’s Day meal! Here are the sides that go great.
- Slow Cooker Colcannon Potatoes (pictured) these are mashed potatoes with cabbage and bacon!
- Mashed red potatoes are another of my go-tos! So easy to make on the stove top.
- Steamed Cabbage or try my bacon flavored Slow Cooker Cabbage.
- Sweet carrots are great side for this recipe, we often make slow cooker baby carrots.
My other favorite recipes for St. Patrick’s Day:
- Beer Bread pairs perfectly with hearty dishes like Guinness Corned Beef and Cabbage or Guinness Beef Stew, soaking up all those rich, savory flavors.
- If you’re in the mood for a deli-style meal, Slow Cooker Pastrami makes incredible Slow Cooker Reuben Sandwiches, especially with a side of Corned Beef and Cabbage Soup.
- Another recipe we make this time of year is Slow Cooker Corned Beef Hash—it’s great with an over-easy egg!
- If you can’t have red meat, try my Chicken Reuben Bake for all the classic flavors in casserole form.
Slow Cooker Maple Mustard Corned Beef
How to Video
Ingredients
- 3 lb. flat cut corned beef roast, ditch the spice packet
- 2 tsp. cooking oil
- ½ cup maple syrup
- ¼ cup yellow mustard
- ¼ tsp. black pepper
- 2 garlic cloves, minced
Instructions
- Rinse, then pat the corned beef dry with a paper towel.
- Set a large skillet on the stove top to medium-high heat. Add cooking oil to coat the bottom of the pan. When the oil is hot, brown the meat on all sides.
- Place the browned corned beef into the slow cooker.
- In a small bowl mix together the maple syrup, mustard, pepper, and garlic clove. Pour this sauce over the corned beef in the slow cooker.
- Cover and cook on LOW for 7 hours, without opening the lid during the cooking time.
- Serve with desired sides, I made mashed red potatoes, steamed carrots and cabbage.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
A tip about pickling spices: you can put them in a tea infuser, a coffee filter tied closed with twine, or get one of these:
I had to buy a less then 4lbs do I need to cook it longer? It is two separate pieces but equals to about 3.80lbs… cant wat to try it!! I wasn’t able to do corn beef for Saint Patties so doing a diner party tonight with family and friends.
That is close enough! It will be great.
I wanted to do themed St Paddy’s Day dinners a few years ago and came across this recipe. It is the best corned beef recipe I have ever had! I thought that I would experiment with different recipes each year, but we love this so much, we make it every year! If you try it, you will be hooked like our family. It is in my crock pot as I type this comment and we are loving the smell and looking forward to dinner time. Did I mention the simplicity of this as well?
Can you add potatoes, carrots & cabbage along with the corned beef??
I don’t see why not!
Hi – making this now – so excited to see how it turns out. Only problem – I didn’t start it soon enough to have it on low for 7 hrs. Can I cook it on high for less, or should I start it on low and turn up to high later? Thanks!
Yes, that should work fine. Either way.
This was so good. Best corned beef I’ve ever made, or eaten. The family lived it. Thank you
This was very very good and easy.
Excellent recipe, thanks for sharing! Will make again for sure. Other corned beef recipes I had were for the oven, this was a great bonus to find.
I wanted to know also if you can add the potatoes and carts and cabbage with the cornbeef too…!
I really don’t know why not! Add them in after you pour over the glaze.
I made this tonight. The flavor was awesome! We bought a flat from Meijer, I rinsed and then dried the beef before browning. Followed the directions to a tee. After 7 hours on low I tasted it and it was very salty! Is there a way to get the salt out? Is it maybe the quality of the meat? Looking for suggestions as I want to make this again.
It is a very salty cut of meat, it’s brined in a salt solution. BUT that being said, you could try this recipe with a beef brisket (which is just a roast, not brined). I hope that helps.
To desalinate the meat, you will need to soak it overnight the night before you plan to prep it. Boiling it in water for 5 minutes, remove from heat and allow to cool. Then discard the water, repeat the same process once more. Both of these methods will reduce the strong sodium flavor. Hope this helps!
I thought this recipe had so much potential. It was simple to prepare with ingredients that had great potential. However it ended up being SO SALTY that the maple and mustard flavors were not discernible.